Christmas and Cookie Exchange recipes

French Mints- Carrie Linscott

4 squares unsweetened baking chocolate
1 c. margarine (NOT light)
2 c. powdered sugar
4 eggs (I just use the whites)
1 tsp. peppermint extract
2 tsp. vanilla
(1 c. chopped pecans or almonds)
(1/2 c. maraschino cherries, cut into small pieces)

Melt baking chocolate and set it aside to cool. In an electric mixer, beat the margarine until fluffy. Add the powdered sugar and beat for about 15 minutes (yes, really that long!). Continue to beat for 5 more minutes, slowly drizzling in the melted chocolate. Add the eggs one at a time, beating for 1–2 minutes between each one. Add the peppermint extract and vanilla. Spoon the mixture into small baking cups (about 2–3 Tbsp. in each cup). If desired, top with chopped nuts and maraschino cherry pieces. (At Christmas time, it’s fun to use holiday-themed baking cups and both red and green cherries.)

Freeze for at least 4 hours. Serve chilled.

Easy Brownies- Carrie Linscott

½ c. butter or margarine
1 c. granulated sugar
1 t. vanilla
2 eggs
¼ c. cocoa
¾ c. flour
(1/2 c. chopped nuts)

Melt butter and let cool. Stir in sugar and vanilla. Beat in eggs, beating well between each one. Stir cocoa and flour together, and blend into creamed mixture. Blend in nuts, if desired. Press into greased and floured 8-inch square pan. Bake at 350 F. for 25–30 minutes. Do not overbake! Cool pan on wire rack before cutting into squares.

Five Layer Bars- Wendee Bacon

¾ cup butter
1 ¾ cups graham cracker crumbs
2 Tablespoons sugar
¼ cup cocoa
1 can (14oz) sweetened condensed milk
1 cup Chocolate chips
1 cup miniature marshmallows
1 cup chopped nuts

Heat oven to 350> Place butter in 13x9 pan. Heat in oven until melted. Remove from oven.
Stir together graham cracker crumbs, cocoa, and sugar, sprinkle evenly over butter. Pour Sweetened condensed mild evenly over crumb mixture. Sprinkle with chocolate chips and nuts; press down firmly.
Bake 25-30 minutes or until lightly browned. Cool completely in pan on wire rack. Cover with foil; let stand at room temperature 6-8 hours. Cut into bars

Chocolate Chip Meringue Drops- Alicia Alba

4 large egg whites, at room temperature
pinch of salt
1/4 teaspoon cream of tartar
1/2 cup plus 2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 cup mini chocolate chip morsels

1. Position the 2 oven racks to divide oven in thirds; preheat oven to 300°F. Line 2 cookie sheets with baking parchment or foil.

2. In a large mixing bowl, beat the egg whites, salt, and cream of tartar with an electric mixer set on medium speed until egg whites are foamy. Continue beating, gradually add the sugar, 2 tablespoons at a time, until mixture forms firm but still moist peaks. Add the vanilla and beat just until blended. In 2 additions, fold the chocolate chips into the beaten whites just until blended.

3. Drop heaping teaspoonfuls of the batter, 1 inch apart on the prepared baking sheets or scoop the meringue into a pastry bag and pipe 1-inch (2.5 cm) rosettes.

4. Bake the drops for 13 to 15 minutes until the tops have cracked and the centers are fairly dry.
Turn off the oven and allow the drops to cool inside for 1-2 hours.

Chocolate covered Pretzels- Michelle Maddox

So all you do is melt chocolate almond bark or whatever flavor you want, I put a pot of water on the stove and put a stainless steal bowl over it and melt the chocolate. Then put the pretzels in and coat them and pull them out to cool on wax paper. Sometimes I put sprinkles on them.

Almond Biscotti- Emily Gibb

1 ¾ c flour
2 t baking powder
¾ c unblanched whole almonds
2 eggs
¾ c sugar
1/3 c butter, melted
2 t vanilla
1 t almond extract
2 t orange zest
1 egg white, lightly beaten

Sift together flour, baking powder and almonds. In another bowl wish together eggs, sugar, butter, vanilla, almond extract, and orange zest; stir into flour mixture until a soft sticky dough forms. Transfer to a floured surface and form into a smooth ball. Divide ball in half and roll each half into a log, roughly 12 inches. Transfer to an uncreated baking sheet and brush tops lightly with beaten egg white. Place in oven preheated to 350 degrees and bake for 20 minutes.

Remove from oven and let cool on pan for 5 minutes. Transfer each log to a cutting board and using a serrated knife cut into ¾ inch slices. Return slices to the baking sheet, with the cut sides facing up, and bake for 20-25 minutes longer, or until golden. Transfer to a cooling rack to cool. Yield: about 24 cookies. These will keep well in an airtight container for up to 2 weeks or you may freeze them.

* Biscotti are great alone, but are really yummy with hot cocoa. You can do many things to change this recipe to your liking. I dipped these in dark chocolate, but you could use a different chocolate or even drizzle instead of dip, use sprinkles or more chopped nuts. You can also substitute a different nut into the recipe or add craisins, or chocolate chips directly to the dough. Also, I tripled the recipe without any problem.
Recipe from: http://www.recipezaar.com/Kittencals-Almond-Biscotti-78237

No- Fail Fudge- Lucenda Usher

2 cups sugar
1 cube margarine
2 Tbs Cocoa
2/3 cup milk
2 tsp Vanilla

Mix sugar, margarine, cocoa and milk together in medium sauce pan. Heat and boil for 2 minutes. Remove from heat and add vanilla. Using an electric mixer, beat until mixture reaches a spreading consistency (about 5 minutes). Pour into 9 x 9 greased dish to cool. Fudge begins to set as it begins cooling. Do not waste time between mixing and pouring.

Homemade Carmel- Tara Hille
From Granny Goodies Cookbook

2 cubes “real” butter
1 can Eagle Brand Sweet and Condensed milk (can becomes measuring cup)
1 can white Karo syrup
1 can white sugar
1 can brown sugar

Mix all ingredients in a sauce pan over medium heat. Stir constantly or it will burn. Cook until Carmel forms a soft ball in a cup of cold water. Remove from heat and pour into a cookie sheet lined with wax paper. Allow to cool several hours.
Once cooled, cut into pieces and wrap in wax paper.

Applesauce chocolate chip cookies- Haydee Hyde

1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup applesauce
1 teaspoon baking soda
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon cocoa
1/2 teaspoon salt
1 bag semi-sweet chocolate chips

You are going to make 3 different mixtures.
1. Cream together the butter, sugar, eggs and vanilla.
2 .In a small bowl mix applesauce and baking soda. Add to the creamed mixture.
3. Mix the flour, cinnamon, nutmeg, cloves, cocoa and salt. Add the cream cheese-applesauce mixture. Then the chocolate chips. Bake at 375 degrees for 8 min. or until edges are golden brown.

White Chocolte Popcorn- Mary Dawn Meier

2 bags butter microwave popcorn
1 (12 oz) bag Nestle white chocolate chips

Pop popcorn; put in a large bowl. Melt chocolate in microwave on MEDIUM-HIGH for one minute. Stir; continue to melt in 20-second intervals until smooth. Mix chocolate and popcorn together; pour over waxed paper to dry.

Pecan-Topped Sweet Potatoes- Jamie Hoskins

Preheat oven to 350. In a large bowl mix:
3 c. cooked, mashed sweet potatoes
1 c. sugar
¼ c. butter, melted
2 beaten eggs
1 tsp. vanilla extract
1/3 c. evaporated milk
Place into a 2-quart casserole dish.

Mix:
½ c. brown sugar
¼ c. flour
2 ½ TB butter, melted
½ c. pecan pieces

Sprinkle on top of sweet potatoes. Bake uncovered at 350 for 25 minutes.
Top with marshmallows and bake another 5-10 minutes or until marshmallows are golden.

Mrs. Fields Eggnog Cookies -Chelsey Adams

2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup SALTED butter, room temp (Mrs. Fields calls for this)
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg (optional)

Preheat oven to 300F.
In a medium bowl combine flour, baking powder, cinnamon and nutmeg; mix well with a wire whisk and set aside.
In a large bowl, cream sugar and butter with an electric mixer. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined. (Chill dough if desired, by Jenny)
Drop by rounded teaspoons onto ungreased baking sheets, 1″ apart. Sprinkle lightly with nutmeg or skip this step and sprinkle on the nutmeg after you ice the cookies. Bake for 23-25 minutes or until bottoms turn light brown.
Transfer to cool, flat surface immediately with spatula.

Eggnog Icing

3 C. confectioners' sugar
1/4 C. softened butter or margarine
1/3 C. commercial eggnog (use as much as you need)
In small mixer bowl, beat confectioners' sugar and butter or margarine until well blended. Gradually beat in eggnog until icing is smooth. Makes about 1 1/2 cups.

Gingersnaps-Heather Dopp

¾ cup shortening
1 cup sugar
1 egg
4 T molasses
1 t cinnamon
1 t ginger
2 t baking soda
pinch of salt
2 cups plus 2 T flour

Preheat oven to 350 degrees. Cream sugar and shortening. Add egg, molasses, spices, soda, and salt. Mix well, then stir in flour. Roll into balls, and roll in granulated sugar. Place on ungreased cookie sheet and bake 10-12 minutes or until there is a cracked effect on top. Especially yummy served hot!

Easy Peanut Butter Cookies- Julina Arthur

3 cups peanut butter
3 cups white sugar
3 eggs

Preheat oven to 350 degrees. Mix ingredients in bowl roll into ball and place on baking sheet. Use fork to smash down. Bake for 10 minutes or until they look done. Add candy of choice and let cool (the candy will melt on top). Makes about 4 dozen cookies.

Toasted Pecan Snowballs- Malinda Williams

1 cups pecans (toasted 8 minutes at 350 degrees and then cooled)
1¾ cup powdered sugar
1 cup (2 sticks) butter
2 ½ t vanilla extract
¼ t salt
2 cups flour

Preheat oven to 325 degrees. In food processor: pulse pecans & ¾ cup powdered sugar until finely ground. Add butter, vanilla and salt and process to blend. Add flour and pulse until dough forms a ball. Roll into 1 inch balls. Place 1 inch apart on ungreased baking sheet. Bake 20 minutes until the tops are dry and bottoms are light brown. Cool 10 minutes on the baking sheet. Gently roll warm cookies in remaining 1 cup sugar to coat. Cool some more and then roll in sugar again.

Spicy Molasses Cookies- Emily Gibb

1 ¾ cups all-purpose flour
½ cup whole wheat flour
1 ½ tsp ground cinnamon
1 tsp baking soda
1 tsp ground ginger
¼ tsp salt
¼ tsp ground allspice
¼ tsp ground cloves
¼ tsp ground black pepper
12 cup butter, softened
¼ cup shortening
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 egg yolk ½ cup dark molasses
1 tsp vanilla
1/3 cup pearl, course, or raw sugar

In a medium bowl, combine both flours, cinnamon, baking soda, ginger, salt, allspice, cloves and black pepper. Set aside. In a large bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat mixture until combined, scraping sides of bowl occasionally. Beat in egg yolk, molasses, and vanilla. Gradually add flour mixture, beating until combined. Cover and chill about 1 hour or until dough is easy to handle. Preheat oven to 375 degrees. Shape dough into 1 inch balls. Roll balls in course sugar. Place balls 2 inches apart on ungreased cookie sheets. Bake for 8-10 minutes or until bottoms are lightly browned. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks and let cool. To store: place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up ot 3 days or freeze for up to 3 months.

Elise’s Chocolate Chip Cookies- Valerie Andelin

Cream together:
1 cup butter or margarine (softened)
1 cup sugar
1 cup brown sugar
Add and mix:
2 eggs
1 t vanilla
3 oz instant vanilla pudding mix
Add:
2 c flour
2 t baking powder
2 t baking soda
¾ t salt
2 c ground oatmeal (put it in the blender until it is a powder)
2 c chocolate chips
1 c coconut (optional)
Bake for 10 minutes at 350 degrees.

White Chocolate and Cranberry Cookies- Chelsie Pederson

½ cup butter, softened
½ cup packed brown sugar
1/3 cup white sugar
1 egg
1 ½ tsp vanilla
1 ½ cups flour
½ tsp baking soda
¼ tsp salt
¼ tsp ginger
¾ cup white chocolate chips
1 cup dried craisins

Preheat oven to 375. Cream together butter and sugars until smooth. Beat in egg and vanilla. In another bowl combine dry ingredients and stir into mixture. Add chips and cranberries. Drop by heaping spoonfuls onto cookie sheets. Bake for 8-10 minutes. For best results take out while still doughy. Allow to cool 1 minute on pan before transferring to wire racks.

Peanut Butter Candy- Wendee Bacon

1 c peanut butter
2 cubes margarine, softened
1 package crushed graham crackers (2 cups graham cracker crumbs)
1 pound powdered sugar (3 cups)

Mix the ingredients together and put on cookie sheet. Don’t bake. Melt 12 oz chocolate chips and spread on top of the peanut butter mixture. Cool.

Chocolate Chocolate Chocolate Cookies- Alicia Alba

½ c shortening
1 ½ c sifted all-purpose flour
2 one oz. squares unsweetened chocolate
½ t baking powder
1 c brown sugar
½ t soda
1 egg
¼ t salt
1 t vanilla
½ c chopped nuts
½ c buttermilk or sour milk
6 oz. semi-sweet chocolate chips

Melt shortening and unsweetened chocolate together in a saucepan. Cool 10 minutes. Stir in brown sugar. Beat in the egg, vanilla and buttermilk. Sift together dry ingredients and add to chocolate mix. Bake at 375o for 10 minutes.

Chocolate Frosting:
Cream together
¼ cup butter
2 T cocoa (regular type – dry)
2 t more cocoa
a dash of salt.
Beat in
2 ½ cups sifted confectioners sugar,
1 ½ t vanilla
enough milk (about 3 T) for spreading.
Spread on cooled cookies.

Banana Cookies

1 c. sugar (brown or white)
1/2 c. butter
1 egg
1 c. applesauce/smashed banana (or both)
1 tsp. baking soda
1 tsp. cloves (optional)
1 tsp. nutmeg (optional)
2 c. whole wheat flour
1 c. raisins, chopped walnuts
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. vanilla
1 tsp. lemon (optional)

Cream sugar and butter, then stir in egg. Mix soda into applesauce (or banana) in separate bown. Add remaining ingredients (including applesauce w/soda) and mix well. Drop and pan and bake at 400 degrees for approximately 8 minutes.